Gas fired traveling oven for baking bread and other articles of food



Feb. 9, 1932. C, REESE 1,844,178

GAs Flam; TRAVELING ovEN FOR BAKING BREAD ANDQTHER ARTICLES oF FooD Filed Jan. 14, 1929 4 sheets-sheet 1 N y; lum

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l.. c. REESE 1,844,178

GAS FIRED TRAVELING OVEN FOR BAKING BREAD AND OTHER ARTICLES OF FOOD Feb. 9, 1932.

Filed Jan. 14. 1929 4 Sheets-Sheet 2 IN VEN TOR Feb. 9, 1932. L. c. REESE 1,844,178

GAS FIRED TRAVELING OVEN FOR BAKING BREAD AND OTHER ARTICLESOF FOOD Filed Jan. 14 1929' 4 Sheets-Sheet 3 I N VEN TOR.

Feb. 9, 1932.

L. c, REESE 1,844,178

GAS FIRED TRAVELIHG OVEN FOR BAKING BREAD AND OTHER ARTICLES OF FOOD 14. 1929 4 sheets-sheet 4 I N VEN TOR.

Patented Feb. 9, 1932 snaren stares savana" LGUES CHARLES BESE, OE' SGINW, MICHGN, ASSIGNQR T0 BKEB PEBKIS @0M-1 Em, ENC., @E SAGINAW, MICHIGAN, .A GOREORATION OF NEW- YORK ens einen raam-earns ovnis son essere@ eenen .ann canna nnarctns er soon .application ales refinery le, 1829.

My invention relates to improvements in traveling ovensor baking bread and snnllar articles of food, in which the pieces of bread dough or the like to be baked are carried e by a conveyer longitudinally through the baking chamber of the oven, entering the same at one end in theraw state and leavin it perfectly baked at the opposite end, an in which the heat necessary for the baking l operation is supplied by producing fresh combustion ases within or by leading them into the baklng chamber of the oven.

The objects of my invention are:

First, to provide simple means to confine the articles' being baked in an atmosphere chiefly consisting of steam;

Second, to regulate easily and accurately the heat supplied to the artlcles being baked in the successive zones of the baking chamber in accordance with the successive phases of the baking operation, and

Third, to facilitate the utilization of the hot waste gases leaving the baking chamber;

all being for the purpose to render the baking operation more efficient, expeditious and considerably cheaper.

I attain these and further objects mentioned hereafter by placing a hood having the shape of an inverted channel over the articles being baked and that part of the conveyer carrying them through the baking chamber, and by other constructions and arrangements' of parts, which are illustrated in the accompanying explanatory drawings, in which Fig. 1, divided b? reasons of the great length of the oven into two sections, Figs. 1a and 1", represents a longitudinal vertical section through a traveling bread baking oven, to which my invention is applied;

Fig. 2 is a vertical cross section on line 2 2, Fig'. 3 on line 3 3, Fig. 4 on line 4 4 ofA Fig. 1 and Fig. 5 on line 5 5 of Fig. l;

Fig. 6 is a somewhat enlar ed cross section ofthe hood employed in ig. 1;

Fig. 7 is a similar cross section of the same type of hood 'shown in Fig. 6, but supported by dierent means;

Fig. 8 is a similar cross sectlon of a hood composed of channel irons'and plain plates;

. taining a very high percentage of the same;

Serial He, 332,518,

Similar numerals refer to similar throughout theV several figures.

lhe numeral 1 indicates the baking chamber of the oven, 2 its front wall provided with the opening 3, Where Athe pans el containing the dough pieces to be baked enter, 5 its back wall having the opening 6, where the completely baked bread. loaves in pans l leave, 7 its top, 8 its bottom and 9 endl() its side walls. The baking. 'chamber 1 contains an endless conveyer, which consists of two parallelwheeled chains 11, to which the plates 12 carrying the articles to be baked are suitably secured. The wheels of the chains 11 run on stout angle irons 13 extend ing throughout the len h of the bakin chamber 1 and supporte on I-beams or irons 14 and angle irons 15 extending at nterv'als across the baking chamber, orr for some distance from its side walls into the same. The conveyer has two superimposed flights 16 and 17, the upper one, 16, carrying the articles being baked, and the lower one, 17, being the return Hight for the empty carrier plates 12, and is driven by sprocket wheels 18 located in the forechamber 19 at the front end, and ,20 located in the forechamber 21 at the back end of the baking chamber 1. The latter is usually heated by two rows of burners extending across the baking chamber 1, 22 above the upper conveyer flight 16 and the articles thereon, and 23 closely beneath the same flight. The burners are usually supplied in this class of oven with a mixture of a suitable `fuel gas with the substantially exact amount of air necessar for its complete combustion. .v

In or er to produce well-risen bread loaves of the fine and light texture of crumb and the even surface and fine color of crust vde- 9o manded by the customers, it is necessaryto bake the dough pieces, from which the loaves f in an atmosphere consisting are produce practically o steam only, or at least conparts est this fact is well-known in the trade. As the 'combustion gases used for heating the described oven contain only a very small and negligible amount of steam, and, as the quantity of steam emanating from the dough 1.

ivesbeing baked 'is quite insuaicient to form with the combustion gases an atmosplicre of tlie baking chamber containing the required high ercenta e of steam, it is n ecessary to intro uce fres steam from outside vinto the baking chamber in .order to produce by its addition the required composition of the atmosphere, in which the bread is baked. This added steam must not only be first taken from a separate source, but must be heated to tlie always considerably hi her teinperature ofthebaking chamber. his' add i tion and heating of outside steam, which is required in only too frequent cases in extremely large quantities, is not only very costly, but complicates theqperation of the oven and renders its supervision more diilicult and tedious.

In order to avoid this diiiiculty and lits costs, I cover the articles being baked and the upper conveyer flight 16 carrying the same by a stationary hood 24 made of good heatconducting metal, having the shape ofan inverted channel and extending throughout the length of the baking chamber 1 'from its front to its back. The top 25 of the hood '24 is laced as near to the top of the articles being licked as their requirements for being properly baked will permit, and the sides 26 of thc same are arranged at such a distance from the side walls 9 and 10 of the baking chamber that the combustion gases can pass freel :trom the space below the upper conveyer flight 16 to the space between the to of the hood 24 and the ceiling 27 of the ba ng chamber.

The hood 24 may be of any shape corresponding to the largest cross section of the articles passing through the baking chamber 1; generally it is either oblong as shown in Figs. -2-5 and 8 or curved at the edgesconiiecting its top and sides, as shown in Figs. 6 and 7.

The rather long hood 24, which must be vapor-tight, is composed ofsuitable plates fitted and joined toffether in an?)7 convenient known manner, and. is carried y and fixed to the stationary supports of the conveyer.

In Figs. 1-6 the lower parts of the sides 26 of 'hood ,.24 are secured to the upright legs of the angle irons 13 by screws 28, as shown for instance especially in Fig.' 6, in which theltop 25 and sides 26 of'hood 24 are intera g slightly different arran ement is shown in Fig. 7. The plates 29, o which hood 24 is com osed, are curved so as to form the top 25 an sides 26 of the` same and joined together by being fixed to the anges of correspondingly curved T-irons 30. The upright ends of the latter are connected to the top'iianges of I-beams 14 by means of gussets 31 xed to the latter and to the webs of the T-irons 30 by means of screws 32. `Suitable incombustible packing is used, as in all rai asume .such cases, for: makin the -joints vaportight. The wheels 33 o the conveyer chains employed in this case run in the grooves of s 34 supported by the I-beams 14, and their inner links are provided with bracketline projections 35 carrying the plates 12. In this wa the side edges of the lattei` may approach t e sides 26 o hood24 more closely than is possible in the construction shown in other figures, an arrangement which is ofu great advantage in frequent cases.

Fig. 8 shows a hood, in which two channel 4irons 36 and 37 of equal depth are placed with their webs 38 upri ht and their open` faces opplosite to each ot er on the I-beams 1 4 at suc a distance from the corres onding side walls of the bakin chamber, t at the interstices between the fitter and-the channel irons allow free passage of the gases therethrough'. The width of these` channel irons is determined in accordance with the required height of the hood 24. The top of the latter is formed by attaching straight plates 39 to the top flanges 40 of the channel irons by screws 41. The wheels of the conveyer chains 11 run on the inner surfaces ofthe bottom flanges 42 of the channel irons. The construction excels by its simplicity.

In cases, where it is intended to lie'at the bottom part of the articles to be baked more' e5 intenseliy the fresh combustion gases may be retaine belowthe plate 12 for a somewhat longer time by prolonging the sides 26 of the hood 24 downwardly, as shown in Fig. 2, where these elongations are indicated by the numeral 53.

In order to prevent the gases, mostly steam, from escaping from underneath the hood 24, the latter follows in outline that of the up er flight of the conveyer, which is downwardly inclined at the front and back of the bakin chamber, as is usual in this type of oven, an the open ends of the-hood are provided with bailes 54 and 55, which are preferably made adjustable in an',r suitable manner, as for instance b handle-like means 54 and 55" shown in `ig. 1* and" 1" respectivel The baille 54 located at the front end of t e hood extends with its lower edge closely to the top of the dough pieces or others articles charged into the baking chamber, and the baiile 55 lthrough tubes 56, 57, 58, 59, 60 and 61, (Fig.

l), arranged preferably in the longitudinal center line of its ceiling 27, which is supported by I-beams 62. Butterfly-valves 63 operated by rod 64 and handle 65 (Fig. 2) control the quantity of gases leaving through the tubes 56-61, from which they pass through branch pipes 66 and 67 to the flues 68 and 69 extending within the top 7 of the oven along ico iis

opposite sides of the baking chamber and preferably made of considerablebreadth in order to contribute as much as possible tothe `heating of the same. The gases move in the 5 ues 68 and 69 from the back part of the would in no way require an alteration of the construction described for the' applicatin of my invention.

2 If the removal of the used combustion gases is properly regulated in accordance with the quantity of fuel gas and air burnt, the pressure of the atmosphere underneath the ood on the articles being baked shows z5 hardly any difference from that of the outside atmosphere, but in cases, in which this pressure might be exceeded so that the loaves do not rise well, or. where a change of the com osition of the atmosphere underneath the oodis necessary or advisable, the reuiredfportion of the gases must be removed groin' underneath the hood. Figs. lb and 3 show a device 74 answering this purpose. It is placed in the middle part of the baking chamber 1 and consists of a metal tube 75 connected at its lower end to the top of the hood 24 and at' its upper end to the main flue 72. The quantity of gases passing therethrough isregulated by the well fitting and tightly closing gate valve 76 operated by rod 77 and handle 78. A plurality ofsuch outlet devices may be employed, if desired.v

In order to heat so long a traveling oven as described, in accordance with the different phases of the bakingoperation, the baking chamber thereof is frequently divided into a number of heating zones. No rule can be given in regard to the number of zones, as each diierent kind of articles to be baked in the oven requires a different number thereof; but it is obvious, that the more numerous the zones, the more accurately the heat supplied may be regulated according to the requirements of the various phases of the baking operation, and the more easier changed according tothose of the different articles, which are baked in the course of the `use of the oven. For this purpose, in the oven shown as example in Fig. l, I divide the baking -chamber 1, with exception of the space covered by the hood 24, into six diiferent heating zones 79, 80, 81, 82, 83 and 84, the lused gases being removed separately from each zone through the tubes 56, 57, 58, 59, 60 and 61 respectively, which are preferably arran ed in their midst. These zones are forme by completely closing at the front and back end of the baking chamber 1 the openings encircled by the hood 24, the ceiling 27 and the uprpr parts of the'side walls 9 and 70 10 of the ba ing chamber by means of plates 85 and 86 respectively fixed to their surroundings, by arranging in the long space closed as described and encircled by the ceiling 27, top 25 of hood 24 and the corresponding top 75 parts of the side walls 9 and 10, partitions 87, 88, 89, 90 and 91 by placing between the sides 26 o f the hood 24 and the side walls 9 and l() stationary partitions 92, (Fig. 2), and by arrangin in the space between the upper and lower ights of the conveyer baiies .93'extending the `whole width of the baking chamber, and reaching downwardly closely t6 the lower conveyer flight.

The plates and 86 at the front and back 85 lend of the baking chamber are aligned with` the stationary partition v92 and the bailles 93 located at these points, and the three members of each of the iive partitions situated between the front and back end of the baking chamber are in vertical alignment. In order to facilitate this construction, I preferably locate I-beams 62 carrying the ceiling 27 and I-.beams 14 supporting the up er flight 16 of the conveyer at the points, where the parti- 95 tions and flaps mentioned are to be placed. In order to be able, if desired, to vary the size and effect of the various zones, the partitions 87 88, 89, 90 and 91 may be made ad- V justable, an instance of which arrangement 10 is given in Fig. 4.

` 4 shows the arrangement of the three partition members. In the same the partition 88 consists of a plate 94 strengthened along its middle line by a bar 95 fixed at one end to a short shaft 96 revolubl vmounted in the cup-like bearing 97 rigidly xed in the side wall 9 and at the opposite end to a shaft 98 extending throu h and outside the side wall 10, rotating in'v1 earings 9.9 arranged in the latter and carrying at its end affixed ,thereto a handle 100 for operating the device. The stationar partition 92 consists of a straight plate xed with one end 101 in aside wall of the baking chamber and extending 'with its other end closely to the side wall 26 of hood 24. In Figs. 7 and 9 hoods are shown, in which the plates forming the same are joined by devices, which project vertically from the hood, and may thus take the place of the partition plates 92. The bafdes 93 also consist of straight plates, which are preferably provided at .their upper ends with flanges attached to the bottom iianges of the I-beams 14 by means of screw bolts 102, and may also be made adjustable.

When an oven of the type described is heated up for starting to bake, the space underneath the hood 24'will soon be lled with 'combustion gases. When bread or similar Y the combustion gases must be removedbfrom underneath the hood 24 and replaced by) steam, before the dough loaves to be baked arc char ed `int-o the aking chamber. To this end, introduce preheated steam into the space underneath hood 24 a short time'before baking starts, usin for this (purpose the apparatus shown in igs. 1 an 5. The steam taken from any suitable source 1s led into the oven throu h pipe 103 provided with stopcock 104. he 1pc 103 passes through the front wall 2 an extends in shape of a U within flue 68 for its whole length the return part of the ipe being closed. 'l`hus the steam containe in pi e 103 is preheated by the still hot waste com ustion gases leaving the baking chamber. Branch ipes 105, 106, 107 and 108 are connected to t e return bend of pipe 103, turn first sidewise within the top of the oven, then downwards within the side wall 9, until level with the. upper art of hood 24, and iinally sde'wise into the linkin chamber and into the hood 24 through its si e walls 26. Each branch ipe is Erovided with a control and stop va ve 109, ig. 5, operated by rod 110 and handle 111 and within hood 24 with a spreader 112 of any suitable construction, adapted to distribute the introduced steam throughout the region, which itis intended to supp As soon as the first doug loaves placed onto the conveyer are carrie -b the same into the baking` chamber slightl pipe 105 its valve 109 is immediatel and completely closed; after the first ough loaves have then passed, the branch pipe 106, the supply of steam therethrough is shut ofi', and t e same takes place after the loaves passed the successive branch pipes 107 and 108. During the baking operation the steam produced thereby fromthe dough loaves is suilicient to maintain the required high percentage of steam in the atmosphere underneath hood 24. i

Figs. 2, 3 and 5 show within iiue 69'in cross section a bent pipe 113, which is intended for the introduction of preheated air or any other gas desired into the space underneath hood 24, for which purpose it has preferably connected thereto the required number of branch pipes provided with control valves and spreaders quite similar to the devices used for the introduction of steam, and described in the previous paragraphs.

A particular embodiment of my invention having been described in the above and illustrated in the accompanying drawings, it will be understood that I do not wish to be limited to this particular embodiment, as it is obvious that numerous changes may be made in the devices used and their arrangement withoutin any way departing from the spirit y 'beyond branch chamber, open at both its ends and' its bottom and consisting of a top part positioned at some distance from the ceiling of said baking chamber and two sides running downwardly from this top art and substantially arallel to the side wal s of said bakin chamer, the said hood covering the o s being baked and the said conveyer, w lich carries them, and which, traveling between the sides of said hood forms the movingv bottom of their reduced baking space, the top art of said hood being arran ed so near to t e to s of the goods being b ed as to-secure their quick and roper baking, and the sides of said `hood in g laced at such a distance from the side wal s of said baking chamber, that the hot gases contained in the s ace between the bottom of-said bakin cham r and said conveyer pass throu h t ese intervals into the space between t e ceiling of said baking chamber and the to hoodfand openings rovidc in the ceilin of said baking cham er for the removal o the waste gases from the same.

2. A traveling plate oven having in combination an elongated baking chamber a conveyer carrving the articles to be baked through fsaid baking chamber, su ports carryino' that part of said conveyer olding the articles bein baked and extending the whole length of said bakin chamber at a distance from the side walls t ereof, spaced bars xed in the side walls of said baking chamber extending across the latter and carrying said supports, angle-shaped brackets fixed with their horizontal arms on the to of said bars so as to point to the nearest si e wall of said baking' chamber, their upright arms bein placed closely to said supports, and a meta ood shaped like an inverted channel, its side walls extending downwardly to the said bars, iixed to the upright arms of said brackets part of said.

as y

at such oints that its -top is as close to the top of t e articles being baked as to bake them Jproperly and quickly v 3. traveling plate oven having in combination an elongated, as fired baklng chamber, a stationary metal ood having the shape of an inverted channel extending throughout the whole length of said bakin chamber and open at both ends, a wheeled c ain conveyer carrying the goods to be baked through said baking chamber on its upper flight traveling within the lower part of said hood, angle irons extending longitudinally through said baking chamber, one leg of the same being horizontal and serving as runway for the wheels of said chain conveyer, and theother one pointing upwardlytoward the ceiling Aoi said baking chamber at the side of the upper flight of said conveyer and having the side walls of-said hood aixed thereto in such a manner that the top of the latter is situated so closely to the tops of the goods being baked as to bake them quickly and properly, the distance of the upright legs of said angle irons and of the sidewalls of said@ hood aiiixed thereto from the side walls of the said baking chamber bein such, that the spaces between A ign-ee passages for the heating,

them form ses between the. space below 'ght of said conveyer and the s said hood, and stationary space for said angle irons. fc s 4. A traveling plate oven having in combination an elongated bakin chamber heated per ve the u ace a supports .by heating gases,'a wheele chain conveyer carryin the articles to.be baked through said ba 'ng chamber on its u per Hight, spaced supports for this upper liight of said conveyer, a stationary metal hood shapedv like an inverted channel,. extending the whole length -of said baking chamber and composed of two channel irons, each having its bottom upri ht, forming the side walls iianges of said channel irons, and thus forming the top of the hood, this top being as high above the tops of the articles being baked as their proper baking requires, and

spaced supports for said channel irons.

5. A. traveling plate oven havingmin combination anelongated baking cham r, a conveyer carrying the artic es to beV baked through said chamber, burners arranged in the space of the latter below that part of said conveyer holding the articles being baked, a stationary metal hood havin the shape of an inverted channel and exten ing throughout the whole length of said baking chamber with its top below the ceiling of the latter and at such adistance from the tops of the articles being baked as their proper baking requires, and with its side walls extending downwardly alonlthe sides of that part of said conveyer hol 'ng the articles being baked at such a distance from the side walls of said` baking chamber that the hot combustion gases freely pass .from the space below the article-carrying part of said conveyer to the space above the top of said hood, plates arran ed at each end of the latter so as to'close t e space between the same and ,escape o the ceiling and side walls oi said. baking chamber and an outlet in the latter for the i the Waste gases.

6. A traveling plate oven having in combination, an elongated baking chamber an endless conveyer carrying on its upper iii articles to be baked through said aking chamber, burners arranged within'the latter between the upper and lower flight of said conveyer, a stationa metal hood having the shape of an inverte channel and extending with its top below the ceiling of said baking chamber and at such a distance from the tops of the articles being baked as their proper baking requires, and with its side walls extending `downwardly along the sides of the upperiiight of said conveyer at such a distance from thel side walls of said baking I chamber as to allow the hot combustion gases to pass reel from the space below the upper flight of sai conveyer to 'the space above the top of said-hood, plates arranged at the lends of the latterbetween the same and the sidel walls and ceiling of said baking chamber,

'baille plates arranged between the upper and through saidbaking chamber, burners located. ,i f

below that portion of said conveyer holding the articles being baked, a stationary metal hood having the shape of an inverted channel and extending throughout the whole length of said baking chamber with' its top below the vceiling of the latter and at such a distance from the tops ofthe articles bein baked as their proper baking requires, an with its side walls extending downwardly along the sides of that part of said conveyer holding -the articles being baked at such a distance from the side walls of said baking chamber that the hot combustion gases freely pass from the space below the article-carrying part of said conveyer to the space above the top of said hood, plates arrangedat each end of the latter so as'to close the space between the same and the ceiling and side walls of said baking chamber, partition plates arran ed between the afore-named plates so as to divlde the space between the top and sides of said hood and the ceiling and side walls of said baking chamber into a number of heating zones, an outlet arranged in. each of these zones for the escape of the waste gases therefrom, and means for controlling the amount pf gases escaping through each of saidoutets.

8. A traveling plate oven having in combination an elongated baking chamber, an endless conveyer carrying on its upper flight the articles to be baked through said aking chamber, burners arranged within the latter between the upper and lower Hight of said conveyer, a stationary metal hood having the shape of ari-inverted channel and extending throu hout the wholelength of said baking Hight of said conveyer at such a distance from the side walls of said baking chamber as to allow the combustion gases to pass freely from the space below the upper flight of said conveyer to the space above the to of said-hood, plates arranged at each end o the latter between the same and the ceilingv and side walls of said baking chamber, spaced adjustable partition plates arranged between the afore-named plates, baille plates arranged between the upper and lower Hi ht of said conveyer in alignment with the rst-named plates and the said partition plates, and anY adjustable outlet for the waste gases in the ceilin of each of the heating zones formed by two a jacent sets of the said aligned plates.

9. A traveling plate oven having in combination an'elongated baking chamber, 'an endless conveyer carrying on its upper Hight Ithe articles to be baked through said baking chamber, burners arranged in the space below the upper Hight of said conveyer, a stationary metal hood having the .shape of an inverted channel and extending throughout the whole length of said baking chamber with its top below the ceiling of the latter at such a distance from the tops ofthe articles being baked as their proper baking .requires, and with its side walls extending downwardly along the sides of the upper Hight of said conveyor at such a distance from the side walls of said baking chamber tion gases through the intervals thus formed, a plurality of spaced plates arranged between the ceiling and side walls of said baking chamber and the top and side walls of said hood, the two outer plates closing the space between the latter and theceiling and side walls of said baking chamber, and the rest dividingV this space into separate heating zones, outlets-'one provided in the ceiling of each of the separate zones formed by the said spaced plates, Hues extending longitudinally within the top of the oven alo/iig opposite side edges of said baking chamber and closed near the back end of the same, branch channels leading the waste gases from each of said outlets-to each of said ues, a main Hue extending between the atter, branch Hues connecting the first-named Hues to said main Hue at the front of the ove'n, and a,

chimney, in which thesaid .main Hue ends near the back end ofthe oven.

10. A traveling plate oven having in combination an elongated baking chamber, a conveyer carryin the articles to be baked through said aking chamberon its upper Hight, burners placed below the latter, a stationary metal ood having the shapeof an inverted channel and extendin throughout the whole len h of said bakin chamber with its top be ow the ceiling of t e latter at such a distance from the tops of the articles being baked astheir proper bakin requires, and with its side walls extending ownwardly along the sides of the upper Hight of the said conveyer at a distance from the side walls of said baking chamber allowing the free passage of the heating gases, adjustable baille plates arranged at each open end of said hood, an outlet provided in the top of the latter for the removal of su lus gaseous Huid underneath the same, an means for controlling the tuantity of gaseous Huid pass- 1 ing through sa outlet.

11. A traveling plate oven having in coinbinationan elongated baking chamber, a conthe articles to be baked chamber on its upper veyer carrying through said akin H ight, burners lace below the latter, a sta` tionary'inetal ood having the shape of an inverted channel and extendin throughout the whole len h of said bakin chamber with its top be ow the ceiling of t e latter at f sucha distance from the tops of the articles being baked as their 11proper baking requires, and with its side wa s extendin ownwardly along the sidesof the upper ight ofsaid conveyer at a distance from the side walls of said baking chamber allowin the free passage of the heating gases, an means to intro uce, when baking starts, steam underneath the said hood successively from the charging point to the discharging point of they articles,V as the latter ro ess on their as to allow the free passageof the combus-Way uldllleath Said ho w ereby, when the oven is heated up, the space covered by said hood may be emptied ofA air and comios bustion gases therein, and the atmosphere thereunder made advantageous for the baking of bread. y

12. A traveling plate oven having in combination an elongated baking chamber, a conveyer carryin the articles to be baked through said akin chamber on its upper Hight, burners lace below the latter, a stationary metal' ood having the shape of an inverted channel and extendin throughout the whole length of said bakin chamber with its top below the ceiling o the latter at such a distance from the to sof the articles being baked as their proper akin requires, and with its side walls extendin dwn'wardly along the sides of the upper ight of said conve er at a distancefrom the side walls of said baking chamber allowing the free passage of the heating gases, an outlet provided in the ceiling o said baking chamber iso for the waste combustion gases, a. ue leading the latter to the chimney, a pipe passin through the said Hue for being heated an leading a gaseous fluid under pressure suitable or the operation into the upper, art of said hood above the articles being ba ed, means provided at the end of the pipe inside the hood for widely dispersing the gasef ous fluid thereunder, and means provided in such pipe to control the quantity of gaseous fluid passing therethrough.-

LOUIS CHARLES REESE. 

